Cocoa Bean Grading Standards
International cocoa trade relies on standardized grading systems that determine quality and pricing.
Grade 1 Cocoa
The highest quality grade with maximum 3% defective beans, properly fermented, sun-dried to 7-8% moisture. This grade commands premium prices and is preferred by chocolate manufacturers.
Grade 2 Cocoa
Allows up to 5% defective beans. Suitable for mass-market chocolate production and cocoa powder manufacturing.
Quality Parameters
- Bean count: 90-110 beans per 100g for premium grades
- Moisture: 7-8% maximum
- Defective beans: Mouldy, insect-damaged, flat, germinated
- Fermentation: Minimum 80% well-fermented beans
T&T Services exclusively exports Grade 1 Cameroon cocoa. Request a sample.